Spinach and Sundried Tomato Frittata |
Author: Valerie@Snap-Peas
Cook time: 30 mins
Total time: 30 mins
Spinach and Sun-Dried Tomato Frittata
- ¾ cup orzo pasta - cook until firm to the bite, drain and allow to cool
- 6 eggs
- ⅓ cup whole milk ricotta cheese
- ¼ cup creme fraiche
- 1 package frozen chopped spinach, thawed, with ALL the water squeezed out
- ½ cup sun-dried tomatoes, chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
- nutmeg
- Combine the eggs, ricotta, and creme fraiche. stir until eggs are beaten and ingredients combined. Add spinach, tomatoes, cooled orzo, s&p, nutmeg
- Pour into greased 1½ quart baking dish, Bake @ 375* for 25 minutes, turn oven to broil, place dish under broiler for 5 minutes until golden. Let the frittata rest for 5 minutes before serving.
- Enjoy!
Recipe by snap-peas at https://www.snap-peas.com/2012/10/22/spinach-and-sundried-tomato-frittata/
3.1.09